INGREDIENTS:
3/4 c. minced onion
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. curry powder
6 med. tomatoes, halved
1/4 c. butter, divided
2 tbsp. chopped fresh parsley
DIRECTIONS:
Combine minced onion, salt, sugar, and curry powder in a small bowl; stir well. Spread onion mixture evenly over tomato halves. Top each half with 1 teaspoon butter. Place tomatoes on rack of a broiler pan. Broil 6 inches from heat 8 to 10 minutes or until tomatoes are tender. Transfer tomatoes to a serving platter, and sprinkle with parsley. Yield: 12 servings.
Friday, November 16, 2007
Buffet Curried Rice
INGREDIENTS:
1 pkg. chicken flavor Rice-A-Roni
1 (14 oz.) jar marinated artichoke hearts, halved
Mayonnaise or salad dressing
Curry powder
DIRECTIONS:
Cook Rice-A-Roni according to package instructions but omit browning in butter. When tender remove from heat, stir in approximately 1/3 cup mayonnaise, some of the oil from the artichokes and curry powder to taste. More mayonnaise may be needed. Use marinade if desired for more flavor. Stir in cut up artichokes.
Spray 2 cup mold, pack rice mixture into mold. Chill, turn out on lettuce-lined plate. Garnish with cherry tomatoes and parsley. Serve cold or at room temperature.
1 pkg. chicken flavor Rice-A-Roni
1 (14 oz.) jar marinated artichoke hearts, halved
Mayonnaise or salad dressing
Curry powder
DIRECTIONS:
Cook Rice-A-Roni according to package instructions but omit browning in butter. When tender remove from heat, stir in approximately 1/3 cup mayonnaise, some of the oil from the artichokes and curry powder to taste. More mayonnaise may be needed. Use marinade if desired for more flavor. Stir in cut up artichokes.
Spray 2 cup mold, pack rice mixture into mold. Chill, turn out on lettuce-lined plate. Garnish with cherry tomatoes and parsley. Serve cold or at room temperature.
Carrot Soup With Curry
INGREDIENTS:
4 c. stock or chicken broth
1/2 lb. carrots, peeled and cut into 1/4 inch thick slices
2/3 c. chopped onion
2 tsp. fresh ginger, minced
2 tsp. curry powder
1 clove garlic, minced
1/2 c. low-fat milk
1 tbsp. unsalted butter
White pepper to taste
1 tbsp. chopped fresh mint for garnish (optional)
DIRECTIONS:
Combine stock, carrots, onion, ginger, curry and garlic in a medium size pot. Cover and simmer over low heat for 20 minutes or until the carrots are tender. Puree the mixture in batches in a blender or processor until smooth. Return to the pot and stir in the milk and butter. Using just 1 tablespoon butter finishes off the soup so that it seems much richer than it actually is. Heat to a boil, garnish with mint and serve. Serves 4.
4 c. stock or chicken broth
1/2 lb. carrots, peeled and cut into 1/4 inch thick slices
2/3 c. chopped onion
2 tsp. fresh ginger, minced
2 tsp. curry powder
1 clove garlic, minced
1/2 c. low-fat milk
1 tbsp. unsalted butter
White pepper to taste
1 tbsp. chopped fresh mint for garnish (optional)
DIRECTIONS:
Combine stock, carrots, onion, ginger, curry and garlic in a medium size pot. Cover and simmer over low heat for 20 minutes or until the carrots are tender. Puree the mixture in batches in a blender or processor until smooth. Return to the pot and stir in the milk and butter. Using just 1 tablespoon butter finishes off the soup so that it seems much richer than it actually is. Heat to a boil, garnish with mint and serve. Serves 4.
Cauliflower And Peas With CurriedAlmonds
INGREDIENTS:
1 lg. head cauliflower or 2 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen English peas
2 tbsp. butter, divided
2 tbsp. all-purpose flour
1 1/2 c. commercial sour cream
1 tsp. onion salt
1 tsp. curry powder
1/2 c. slivered almonds
DIRECTIONS:
Wash cauliflower and break into flowerets. Cook, covered in a small amount of boiling, salted water 8-10 minutes (do not overcook); drain well. Cook peas according to package directions; drain.
Melt 1 tablespoon butter in a heavy saucepan over low heat; add flour and stir well until smooth. Cook 1 minute, stirring constantly. Add sour cream; cook over low heat stirring constantly just until well heated.
Combine cauliflower, peas, sour cream mixture and onion salt; mix well. Spoon mixture into a lightly greased 1 1/2 quart casserole dish.
Melt remaining butter in saucepan; stir in curry powder and almonds. Cook over medium heat, stirring frequently until almonds are golden (3-5 minutes). Spoon over cauliflower. Bake at 325 degrees for 25 minutes.
1 lg. head cauliflower or 2 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen English peas
2 tbsp. butter, divided
2 tbsp. all-purpose flour
1 1/2 c. commercial sour cream
1 tsp. onion salt
1 tsp. curry powder
1/2 c. slivered almonds
DIRECTIONS:
Wash cauliflower and break into flowerets. Cook, covered in a small amount of boiling, salted water 8-10 minutes (do not overcook); drain well. Cook peas according to package directions; drain.
Melt 1 tablespoon butter in a heavy saucepan over low heat; add flour and stir well until smooth. Cook 1 minute, stirring constantly. Add sour cream; cook over low heat stirring constantly just until well heated.
Combine cauliflower, peas, sour cream mixture and onion salt; mix well. Spoon mixture into a lightly greased 1 1/2 quart casserole dish.
Melt remaining butter in saucepan; stir in curry powder and almonds. Cook over medium heat, stirring frequently until almonds are golden (3-5 minutes). Spoon over cauliflower. Bake at 325 degrees for 25 minutes.
Cauliflower Eggplant Curry
INGREDIENTS:
1 cauliflower
1 eggplant
1 c. peas
2 potatoes
1 tsp. black mustard seed
1/2 tsp. turmeric powder
2 to 4 tbsp. oil
1 tsp. curry powder
1 tsp. salt
1/4 c. water
1 tomato, chopped or 1 tbsp. tomato paste
Juice of 1 lemon
DIRECTIONS:
Remove thick stems of cauliflower and cut into small pieces. Separate carefully into flowerets and slice. Cut eggplant into 1/2 inch cubes. Heat oil in large, heavy pot with a lid. When hot add mustard seed and brown, covered. Be careful not to burn it. Stir in turmeric, curry powder and salt.
Add cauliflower and stir to coat with spices and oil. Add 1/4 cup water and eggplant. Cube potatoes and boil them separately until partially cooked before adding them.
Continue cooking over medium heat, adding 1 or 2 tablespoons of water from time to time, stirring gently. Peas should be added about 5 minutes before serving. At the last minute add a finely chopped tomato or tomato paste. Turn off heat and add lemon juice. The cooking time will depend on how crisp you like your vegetables. Serves 6 to 8.
1 cauliflower
1 eggplant
1 c. peas
2 potatoes
1 tsp. black mustard seed
1/2 tsp. turmeric powder
2 to 4 tbsp. oil
1 tsp. curry powder
1 tsp. salt
1/4 c. water
1 tomato, chopped or 1 tbsp. tomato paste
Juice of 1 lemon
DIRECTIONS:
Remove thick stems of cauliflower and cut into small pieces. Separate carefully into flowerets and slice. Cut eggplant into 1/2 inch cubes. Heat oil in large, heavy pot with a lid. When hot add mustard seed and brown, covered. Be careful not to burn it. Stir in turmeric, curry powder and salt.
Add cauliflower and stir to coat with spices and oil. Add 1/4 cup water and eggplant. Cube potatoes and boil them separately until partially cooked before adding them.
Continue cooking over medium heat, adding 1 or 2 tablespoons of water from time to time, stirring gently. Peas should be added about 5 minutes before serving. At the last minute add a finely chopped tomato or tomato paste. Turn off heat and add lemon juice. The cooking time will depend on how crisp you like your vegetables. Serves 6 to 8.
Sunday, November 11, 2007
Tandoori Chicken I
INGREDIENTS
* 1 (2 to 3 pound) chicken, skinned and quartered
* 2 tablespoons lemon juice
* 1 teaspoon salt
* 4 teaspoons ground allspice
* 2 tablespoons plain yogurt
* 2 tablespoons lemon juice
* 2 tablespoons vegetable oil
* 2 tablespoons distilled white vinegar
DIRECTIONS
1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13×9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.
* 1 (2 to 3 pound) chicken, skinned and quartered
* 2 tablespoons lemon juice
* 1 teaspoon salt
* 4 teaspoons ground allspice
* 2 tablespoons plain yogurt
* 2 tablespoons lemon juice
* 2 tablespoons vegetable oil
* 2 tablespoons distilled white vinegar
DIRECTIONS
1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13×9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.
Mixed Grill of Sausage, Chicken and Lamb With Tandoori Flavorings
INGREDIENTS
* 2 pounds spicy or mild Italian pork sausage
* 1/4 cup olive oil
* 3 tablespoons ground cumin
* 1 tablespoon curry powder
* 1 1/2 teaspoons garlic powder
* 3/4 teaspoon ground ginger
* 3/4 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 8 lamb loin chops
* 1/2 cup plain yogurt
* 3 tablespoons red wine vinegar
* 12 chicken drumsticks, skin removed
DIRECTIONS
1. Place sausage and 1/2 cup water in a large (12-inch) skillet. Cover and bring to a simmer. Steam until sausage loses its raw color throughout, about 8 minutes. Drain and set aside.
2. In a medium bowl, mix oil, cumin, curry powder, garlic powder, ginger, salt and cayenne. Scrape half the spice mixture into another medium bowl. Add lamb chops to one bowl; toss to coat well. Stir yogurt and vinegar into other bowl; add chicken legs and toss to coat well. Set both aside to marinate.
3. About 30 minutes before serving, fully preheat gas grill (10 to 15 minutes with all burners on high). Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over rack. Close lid and return grill to temperature. Make sure to have water close by to extinguish any flare-ups.
4. Staggering meat additions so they all get done about the same time, place chicken on grill; close lid and grill-roast for a total of 20 minutes - 8 minutes on the first side, 8 minutes on the second side and 4 minutes longer, turning as needed toward the end to ensure doneness. Add lamb; grill-roast for a total of 8 minutes - 4 minutes on the first side and 4 minutes on the second side. Add sausage and grill-roast for a total of 4 minutes - 2 minutes on the first side and 2 minutes on the second side.
5. Arrange on a large platter and serve warm with couscous.
* 2 pounds spicy or mild Italian pork sausage
* 1/4 cup olive oil
* 3 tablespoons ground cumin
* 1 tablespoon curry powder
* 1 1/2 teaspoons garlic powder
* 3/4 teaspoon ground ginger
* 3/4 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 8 lamb loin chops
* 1/2 cup plain yogurt
* 3 tablespoons red wine vinegar
* 12 chicken drumsticks, skin removed
DIRECTIONS
1. Place sausage and 1/2 cup water in a large (12-inch) skillet. Cover and bring to a simmer. Steam until sausage loses its raw color throughout, about 8 minutes. Drain and set aside.
2. In a medium bowl, mix oil, cumin, curry powder, garlic powder, ginger, salt and cayenne. Scrape half the spice mixture into another medium bowl. Add lamb chops to one bowl; toss to coat well. Stir yogurt and vinegar into other bowl; add chicken legs and toss to coat well. Set both aside to marinate.
3. About 30 minutes before serving, fully preheat gas grill (10 to 15 minutes with all burners on high). Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over rack. Close lid and return grill to temperature. Make sure to have water close by to extinguish any flare-ups.
4. Staggering meat additions so they all get done about the same time, place chicken on grill; close lid and grill-roast for a total of 20 minutes - 8 minutes on the first side, 8 minutes on the second side and 4 minutes longer, turning as needed toward the end to ensure doneness. Add lamb; grill-roast for a total of 8 minutes - 4 minutes on the first side and 4 minutes on the second side. Add sausage and grill-roast for a total of 4 minutes - 2 minutes on the first side and 2 minutes on the second side.
5. Arrange on a large platter and serve warm with couscous.
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