RESTAURANT CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEDIUM CURRY—–
1 1/2 lb Chicken OR Lean Meat
3 tb Vegetable Oil
1 lg Spanish Onion-minced
-OR 1 portion Onion Puree
1 tb Tomato Paste
1 t Paprika
1 t Chili Powder (or to taste)
1 t Ground Ginger
1 t Garlic Powder
—–SPICES 1—–
1 t Ground Cumin
1 t Ground Coriander
1 t Turmeric
—–SPICES 2—–
1 t Garam Masala
1 t Fenugreek
Optional Ingredients
—–CEYLON CURRY—–
2 1/2 oz Creamed Coconut
5 oz Milk
1 tb Lemon Juice
Fresh Green Chilies
-chopped (0-4 to taste)
—–KASMIRI CURRY—–
8-12 Fresh or Canned Lychees
1 tb Sugar
4-8 Marachino Cherries
—–MADRAS CURRY—–
14 oz Canned Tomatoes
2 tb Tomato Paste
1 tb Ground Almonds
2 tb Lemon Juice
2-4 Red Chilies-chopped
1 t Sugar
1 t Chili Powder
—–MALAY CURRY—–
2 oz Creamed Coconut
3 oz Milk
2 oz Heavy Cream
12-16 Cubes Canned Pineapple
—–VINDALOO CURRY—–
6 oz Boiled Potatoes
-cut into bite size pieces
4-8 Red Chilies-chopped
2 ts Chili Powder (or to taste)

This is a typical restaurant style curry. The medium curry forms the
base and the variations show how it can easily be adapted. Add the
additional ingredients of the various “national” curries to the
medium curry base with Spices 2 at stage 6.
1. Skin the chicken, on or off the bone or cut any fat off the meat.
2. Heat the oil and fry the onion puree until it is very hot. Don’t
let it stick. 3. Meanwhile, add a little water to Spices 1 to make a
paste and preheat the oven to 375 F. 4. Add the spice paste to the
hot onion puree, and stir continuously. reduce the heat if it starts
to stick. Cook for 5-8 minutes until the spices are cooked and the
water content removed. When the oil floats to the top it is done. 5.
Put the meat/chicken and onion and tomato purees into a casserole
dish, stir and put into the oven. cook for 45 minutes. 6. Stir and
add Spices 2 and the optional ingredients. Cook for another 10
minutes and serve.

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Pierogi Cheese Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tub dry curd cottage cheese — or ricotta
chives
1 teaspoon lemon juice
1 egg
1 tablespoon sugar
1/2 teaspoon vanilla extract

Mix together.

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NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Title: Penne Puttanesca
Categories: Pasta, Italian
Yield: 4 Servings

16 oz Penne pasta (or ziti or
-mostaccioli)
1/4 c Parmesan; grated

MMMMM———————–MARINARA BASE—————————-
4 md Garlic cloves; peeled
-coarsely chopped
1 lg Basil leaf, fresh; coarsely
-chopped
1/2 ts Salt
1/2 ts Pepper, black
1/4 c ;Water, cold
16 oz Tomato, canned crushed

MMMMM———————-PUTTANESCA SAUCE—————————
1/2 c Olive oil
8 Flat anchovy fillets, rinsed
– drained
3 md Garlic clove; peeled
-minced
2 tb Parsley; finely chopped
1 tb Red pepper; crushed
1/4 c Capers; rinsed, drained
24 Kalamata olive, pitted

To prepare the marinara base: Combine the garlic and basil in a food
processor or blender and chop finely. Add the salt, black pepper and
water; process 30 seconds. Stir into the tomatoes and set aside.

To prepare the puttanesca sauce: Heat the olive oil in a large saute
pan. Add the anchovies and cook, mashing with the back of a spoon,
until disintegrated. Add the garlic, parsley and crushed red pepper
flakes. Cook 1 minute. Add the capers and olives; cook seconds.

Stir in the marinara base and simmer 5 minutes. Keep warm.

Cook the pasta in lots of boiling water according to package
directions. Drain and put back into the hot pan.

Add the sauce and Parmesan. Stir well and transfer to a heated bowl
for serving.

Note: The original recipe called for 2 Tbsp salt and 3 Tbsp crushed
red pepper flakes. Times testers felt that the reduced amounts were
adequate. [Moderator’s Note: Maybe for the salt….]

Obmodification: I plan to reduce the olive oil to 1/4 cup next time,
which is probably more than adequate and cuts down a bit on the fat.

This is from the new Seattle Times column, By Request, which helps
readers get recipes for favorite dishes they have enjoyed at restau-
rants, and to locate recipes they have heard about or lost. As a
puttanesca connoisseur, I’ve found that Salvatore Ristorante Italiano
in Seattle makes the *best* puttanesca I’ve had at any restaurant in
the area. The following has been shared by the owner, Salvatore
Anania. Hope you enjoy it as much as I.

From: Sandra Vigil, vigil@esca.com

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Prawns in Black Bean Sauce (See Jup Ha Kow)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Seafood
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Medium prawns
1/2 teaspoon Salt
1 Green pepper — cut in 1-inch

2 tablespoons Salted black beans
1 Clove garlic — minced
2 tablespoons Fresh ginger root — minced
1/4 cup Chicken stock
1 teaspoon Cornstarch
2 tablespoons Oil

Preparation: Shell, devein and clean prawns. Blot dry. Cut along
back side, b ut don’t cut through. Wash and rinse black beans 2 or 3
times. Combine with gar lic and ginger and mash together until pasty.
Add stock and cornstarch. Set aside.

Cooking: Heat wok. Add 1 tablespoon oil and reheat. Stir fry green
pepper fo r 1 minute. Set aside. Add 2 tablespoon oil to wok and
heat. Stir fry prawns a nd salt until prawns turn pink. Add black
bean mixture and stir until thickened . Add green pepper, stir and
serve.

Do-ahead notes: Do through preparation.

Yield: 4 servings
From “The Chinese Village Cookbook.” A practical guide to Cantonese
country coo king. Rhoda Yee, Yerba Bueana Press, San Francisco.
1975.

Posted by Stephen Ceideberg; January 10 1992.

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B/M ENGLISH MUFFIN BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-XHMM69A
1 pk Yeast
1 t Sugar
2 1/2 c Flour
1/2 c Warm water
2 ts Salt
7/8 c Warm milk
1/4 ts Baking soda dissolved
In 1 t warm water.

This is in a DAK bread machine. and is my basic R and I modify it with
cinnamon and what ever. Good luck. 09/23 15:58 XHMM69A

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Title: Reames Cheesy Broccoli Tuna Bake
Categories: Tuna, Seafood, Pasta
Yield: 6 servings

1 pk REAMES Home Style Frozen
-Egg Noodles (12 oz)
1 cn Cheddar cheese soup (11 oz)
1 cn Evaporated milk (5 oz)
1 t Instant minced onion
1 cn Tuna, drained (12 1/2 oz)
1 cn Mushroom pieces, drained
-(opt; 4 oz)
1 pk Chopped broccoli, thawed
1 c Shredded mild cheddar cheese

Preheat oven to 350’F. Cook noodles in boiling water 20 minutes. Blend
soup and milk into smooth sauce. Add onions and mushrooms. Drain
noodles. Layer 1 1/2 cups noodles, 1/3 cup tuna and 1 cup broccoli in
a 2-quart casserole. Pour in 1 cup of sauce. Repeat layers. Bake 20
minutes. Then add cheese and bake 15 more minutes. Makes 6 1-cup
servings.

MMMMM

Title: Cajun Pork Burgers
Categories: Pork, Sausages
Yield: 4 burgers

———————————BILLS20086———————————
2 tb Water
2 ts Hot pepper sauce
1/2 lb Ground pork
1/2 lb Bulk hot sausage
4 Sandwich buns
4 Lettuce leaves

Heat grill. In large bowl, combine water and pepper sauce;
blend well. Add pork and sausage, mix gently. Shape into 4
patties. Place on gas grill over medium heat. Cook 14 minutes or
until no longer pink, turning once. Serve on buns with lettuce
leaves and any desired additions.

—–

1 Cup Sour Cream
1/2 Tsp Grainy Dijon Mustard
1/2 Tsp Horseradish
1/4 Tsp Salt

Blend together and refrigerate. Will keep well if refrigerated. Make several
portions ahead. Once you start using it you will find many other foods it
compliments.

NOTES: This is a superb accompaniments to Grilled or Barbecued Salmon but
people love it with hamburgers and on baked potatoes. Since I introduced it it
is now the main sauce served with Salmon at the World Famous Painter’s Lodge
in Campbell River, British Columbia. The Salmon Fishing Capitol of the World.

Title: Mingle Mangle (Warm Zucchini Salad)
Categories: Salads, Mimi
Yield: 4 servings

EVA ESTES BXGT29B
1 tb Butter
2 Shallots; minced
2/3 c Heavy cream
1/4 c Fresh basil;chopped plus 1TB
1 ts Lemon juice
1 ts Red wine vinegar
1/4 ts Hot pepper sauce
Salt and pepper
3/4 lb Zucchini; 1/8inch slices
2 md Tomatoes;peeled,seeded,cubed

Melt the butter in a large heavy skillet over medium heat. Add the
shallots; cook 1 minute. Add the cream and 1/4 cup basil. Heat to
boiling; reduce the heat. Simmer, stirring occasionally, until thick,
about 10 minutes. Add the lemon juice, vinegar, hot pepper sauce,
and salt and pepper to taste. Stir in the zucchini and toss it until
well coated. Add the tomatoes; toss lightly. Sprinkle with the
remaining 1 TB basil. Serve immediately.

MMMMM