---------- Recipe via Meal-Master (tm) v8.06
Title: Garlic Appetizer
Categories: Appetizers
Yield: 8 servings
1/2 c Olive Oil
8 Whole Heads Fresh Garlic
2 lg Sweet Red Onions, quartered
1 tb Whole Peppercorns
4 Stalks Celery, chopped
4 md Carrots, sliced
1/4 ts Rosemary
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Marjoram
1/4 ts Basil
1/4 ts Coriander
3/4 c White Wine Vinegar
1/4 c Dry White Wine
1/2 c Water
8 Bay Leaves
1/2 ts Dry Mustard
4 oz Diced Green Chiles
Heat oil in skillet. Peel outer covering from garlic heads and take a 1/2
inch slice from top of each head, exposing meat of cloves, but leaving
heads intact. Saute garlic, onions, and peppercorns in oil for 3 minutes.
Add celery, carrots, rosemary, thyme, oregano, marjoram, coriander and
basil. Saute 5 minutes, stirring. Add vinegar, wine, water, bay leaves
and dry mustard. Simmer for 10 minutes. Stir in chiles and simmer for 3
minutes. Remove from heat, strain, reserving garlic and 1 cup cooking
liquid. Place garlic heads in flat baking dish. Pour reserved liquid over,
cover and refrigerate. Serve cold as an appetizer for spreading, plain as
a relish course, or with cloves peeled and mixed in salads.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mushroom Salad
Categories: Salads, Vegetables
Yield: 6 servings
2 c Chanterelle Mushrooms, 1/4ed
1 c Porcini Mushrooms, sliced
1 ts Garlic, chopped
1 c Tomatoes, peeled, diced
2 tb Fresh Basil, chopped
3 tb Olive Oil
3 tb Lemon Juice
1 tb Balsamic Vinegar
1/2 c Sun-Dried Tomatoes, diced
1/4 c Italian Parsley, chopped
Preheat oven to 400F degrees. On a sheet pan, place the mushrooms,
garlic, and olive oil. Toss. Season. Bake in oven until light brown.
Remove. Toss with remaining ingredients. Serve at room
temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Saute
Categories: Main dish, Poultry
Yield: 6 servings
6 Chicken Breasts Halves
- Boned and skinned
All Purpose Flour
3 tb Butter
2 tb Vegetable Oil
3/4 c Orange Juice
1/3 c Dry White Wine
1/3 c Sliced Mushrooms
2 tb Minced Parsley
1 ts Finely Grated Orange Peel
1 pn Rosemary
3 tb Raspberry Vinegar
2 Oranges, peeled
- Sectioned & seeded
2 Avocados, peeled
- Pitted & sliced
Pound chicken slightly to flatten into even thickness. Dredge lightly in
flour, shaking off excess. Heat butter with oil in heavy large skillet
over medium high heat. Add chicken (in batches if necessary) and saute on
both sides until well browned. Add orange juice, wine, mushrooms, parsley,
orange peel and rosemary and bring to simmer. Let simmer 5 minutes.
Transfer chicken to heated serving platter using slotted spoon. Add vinegar
to skillet and continue simmering, scraping up any browned bits, until
sauce is reduced by one-third.
Pour sauce over chicken, garnish with orange sections and avocado
slices. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Parmesan Asparagus
Categories: Vegetables
Yield: 8 servings
1 tb Balsamic Vinegar
1 ts Olive Oil
1 ts Dijon Mustard
1 ts Salt
2 1/2 lb Asparagus Spears
2 tb Grated Parmesan Cheese
Stir together vinegar, oil and mustard in a large bowl. Set aside while
cooking asparagus.
Heat 2 in. water and half the salt to boiling in a large, deep skillet.
Break or slice off the tough lower stems of the asparagus spears. Rinse and
place half the spears in the boiling water. Cover and cook 5 to 6 minutes,
or just until tender crisp. Transfer asparagus with tongs or a slotted
spatula to the bowl with the vinegar mixture.
In fresh boiling water, cook remaining asparagus with the rest of the salt.
Transfer to the bowl with the vinegar mixture. Toss gently until spears are
evenly coated.
Place asparagus on a serving plate. Sprinkle evenly with cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Blueberry Cheesecake
Categories: Desserts
Yield: 10 servings
1 1/2 c Vanilla Wafer Crumbs
1 Env. Unflavored Gelatin
16 oz Cream Cheese, softened
1 ts Grated Lemon Peel
3 c Thawed Cool Whip
1/4 c Margarine, melted
1/4 c Cold Water
1 tb Lemon Juice
7 oz Marshmallow Creme
2 c Fresh Blueberries
Combine crumbs and margarine, press into bottom of 9-inch springform pan.
Chill.
Soften gelatin in water, stir over low heat until dissolved. Gradually add
gelatin to cream cheese, mixing at medium speed on electric mixer until
well blended. Blend in lemon juice and peel. Beat in marshmallow creme; fold
in Cool Whip. Puree blueberries; fold into cream cheese mixture. Spread into
pie crust. Chill until firm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Filo Mushroom Pies
Categories: Appetizers
Yield: 42 Servings
1/2 lb Onions
4 tb Butter or Oil
3/4 lb Flat Mushroom Tops
Salt, to taste
Black Pepper, to taste
2 ts Whole Cumin
2 ts Coriander seeds
- toasted & lightly crushed
7 oz Feta Cheese
2 sm Eggs
1 pk Filo Pastry Sheets
Melted Butter
Chop the onion finely and soften it in butter or oil, then fry until crisp.
Remove from heat and set aside. Dice the mushrooms and fry them
in the fat remaining in the pan; stir and turn them as necessary to drive
off most of their moisture and to concentrate flavor. Mix the two
vegetables together and season with salt and pepper to taste. Stir in the
cumin, coriander and grated cheese. When cool bind with the beaten eggs.
Unwrap the pastry one sheet at a time. Keep the rest covered with a damp
cloth to prevent drying out. Cut each sheet into strips about 3 x 10
inches long and brush on one side only with melted butter. Put one rounded
metal teaspoonful of the mixture near the short edge of the buttery side of
the first pastry strip - about 1 inch from the bottom and slightly to the
left-hand side. Fold the bottom right-hand corner of the pastry diagonally
over the filling to make a triangle. Continue folding the pastry at right
angles up the whole length of the strip so you end up with a neat little
triangular parcel. Make more little pies in the same way until all the
filling is used up.
To cook, simply brush the pies all over with melted butter or oil, arrange
them side by side on baking trays and bake at 350-375 F degrees
for about 20 minutes, until the pastry is golden and crisp. It is
best to turn the pies over after the first 10 minutes and brush with more
butter or oil. For even crisper results the pies can be deep-fried.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pozole
Categories: Soups
Yield: 4 Servings
3 lb Pork Shoulder, bone in
10 c Cold Water
29 oz White Hominy w/juice
6 Garlic Cloves
2 tb Chili Powder
2 ts Salt
Put the pork shoulder in a large pan. Cover with cold water, slowly bring
to a simmer, uncovered. As meat simmers, skim off any scum that rises to
the surface. Simmer, partially covered, for two hours.
Remove from heat. Remove the pork pieces from the broth and cut the meat
from the bones. Discard the bones. Cut the meat in medium chunks and
return it to the broth. Crush or mince the garlic. Add the hominy with its
juice, garlic, chili powder and salt to the pork and broth.
Return to heat and simmer (partially covered as before) for another two
hours. Skim the grease from the top and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Garlic Chili
Categories: Meats, Main dish
Yield: 1 servings
2 lb Lean Stew Beef
1/2 c Olive Oil
3 Heads Fresh Garlic
6 Fresh Green Chiles
1/2 ts Salt
1/2 ts White Pepper
1 lg Onion
3 lg Green Tomatoes
Cut beef into 1/2 inch cubes. Heat oil in a skillet and cook beef
until well-done and tender. Separate bulbs into cloves and peel. Place
whole cloves in skillet and cook until tender. Add green chiles and
onions. Dice green tomatoes and add to skillet. Add the remainder of the
seasonings and cook, covered to retain as much juice as possible.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Golden Broccoli
Categories: Vegetables, Side dish
Yield: 6 servings
1 1/2 lb Fresh Broccoli
1 cn Cream Of Mushroom Soup
1/4 c Mayonnaise
1/4 c Shredded Sharp Cheese
1 tb Chopped Pimiento
1 1/2 ts Lemon Juice
1/3 c Crushed Cheese Crackers
Cut up broccoli to make about 6 cups. In saucepan, cook broccoli
uncovered in small amount of boiling, salted water for 10 to 15 minutes;
drain well. Turn into a 1 1/2-quart casserole. Mix soup, mayonnaise, cheese,
pimiento, and lemon juice. Pour over broccoli. Top with crushed crackers.
Bake uncovered, at 350F degrees, for 35 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bananas Flambe
Categories: Desserts
Yield: 6 servings
6 tb Butter
3/4 c Brown Sugar
6 Bananas; peeled & sliced
-lengthwise
1 tb Cinnamon
6 oz White Rum
3 oz Banana Liqueur
Vanilla Ice Cream
Melt butter in shallow skillet. Add brown sugar and blend well. Add bananas
and saute lightly. Sprinkle with cinnamon and lower flame. Pour rum and
banana liqueur over bananas. Ignite carefully, basting bananas with flaming
liquid. Serve over ice cream when flame dies out.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Artichoke Appetizer
Categories: Appetizers
Yield: 12 Servings
4 Eggs, beaten
1/2 lb Cheddar Cheese, grated
12 oz Marinated Artichokes, chopped
Salt, to taste
Pepper, to taste
1 ds Tabasco
3 Green Onions, chopped fine
6 Crackers, crushed
1 Clove Garlic, crushed
Saute onions and garlic in artichoke oil; then drain. Mix all ingredients
and spread in greased 8x8" pan. Bake at 325F degrees for 30 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Warm Potato Salad
Categories: Salads
Yield: 6 servings
8 Potatoes
2 Garlic Cloves
1 c Minced Parsley
1/2 c Oil
3 tb Vinegar
1/2 ts Tabasco
1/8 ts Ground Nutmeg
1 ts Salt
1/2 ts Pepper
Quarter the potatoes and boil until tender.
Meanwhile, peel and mince garlic and place in a small jar. Wash and dry the
parsley, cut the stems off, then mince the parsley. Place in the jar with
the garlic. Add oil, vinegar, Tabasco, nutmeg, salt and pepper.
Screw the lid on the jar and shake vigorously to dissolve the salt.
Drain potatoes and, when they are just cool enough to handle, slice them
thinly onto a serving platter or into a bowl. Drizzle with dressing and
serve hot, warm or cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Creamy Chicken And Mushrooms
Categories: Poultry, Main dish
Yield: 4 servings
2 tb Margarine
4 Chicken Breast Halves
- skinless, boneless
1 1/2 c Sliced Mushrooms
1 Small Onion, sliced
1 Clove Garlic, minced
1 cn Cream Of Mushroom Soup
1/2 c Milk
1/8 ts Pepper
4 c Hot Cooked Noodles
In large skillet over medium-high heat, heat one tablespoon margarine.
Add chicken; cook 10 minutes or until browned. Remove.
Reduce heat to medium. In remaining margarine cook mushrooms and
onion with garlic until onion is tender and liquid has evaporated, stirring
often.
Stir in soup, milk and pepper; heat to boiling. Return chicken to skillet.
Cover; cook over low heat 5 minutes or until chicken is no longer pink,
stirring often. Serve with noodles.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pepper Green Beans
Categories: Vegetables
Yield: 4 Servings
1 lb Fresh Green Beans, stemmed
4 Garlic cloves, minced
1/2 c Chopped Green Scallions
2 Fresh Chilies, chopped
1 tb Fermented Black Beans,
- rinsed
3 tb Rice Vinegar
2 tb Tamari
1 1/2 ts Cornstarch
1 tb Brown Sugar
2 tb Rice Wine
3 tb Peanut Oil
Blanch green beans for 2 minutes. In a small bowl, combine garlic,
scallions, chilies, beans. In another small bowl, combine vinegar, soy
sauce, cornstarch, sugar, and wine. Heat oil in a wok, add bean mixture
and stir-fry for a minute. Add green beans and stir-fry for 5 minutes.
Mix in the rest of the ingredients and stir-fry long enough just to coat
the beans.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cherry Spice Cake
Categories: Desserts, Cakes
Yield: 12 servings
16 oz Waterpacked Sour Cherries
1/2 c Milk
1/2 c Packed Dates
1/4 c Vegetable Oil
2 lg Eggs, separated
3/4 c Applesauce
1 3/4 c Flour
2 tb Nonfat Dry Milk Powder
1 c Sugar
1 tb Cinnamon
1 tb Baking Powder
1 ts Baking Soda
1/2 ts Cloves
1/2 ts Nutmeg
1/4 ts Salt
Grease and flour an 8-inch square cake pan. Preheat oven to 350F
degrees. Drain waterpacked cherries. Measure 1 cup of the cherries
and set aside. In blender puree together milk with dates.
Blend oil, egg yolks and applesauce. Set aside next to cherries. In a
small bowl beat 2 egg whites until stiff and set aside. In a large bowl
combine flour, dry milk, baking powder, baking soda, salt and spices.
Stir well. Gradually mix blended liquid ingredients into dry ingredients
until well moistened. Gently stir in cherries. Fold in the egg whites just
until combined. Pour batter into the prepared cake pan and bake at
350F for 50 minutes. Cool cake to room temperature. Refrigerate
covered until serving time.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Marinated Mushroom Salad
Categories: Salads, Appetizers
Yield: 4 Servings
1 lb Fresh Mushrooms
1 c White Vinegar
2 c Water
1/2 c Sliced Carrots
1/2 c Diced Celery
1/2 c Green Peppers Strips
1/2 c Red Pepper Strips
1/3 c Olive Oil
1 ts Oregano Leaves, crushed
3/4 ts Salt
1/4 ts Garlic Powder
1/4 ts Black Pepper
Rinse, pat dry and slice mushrooms. In a medium saucepan combine vinegar
and mushrooms; bring to a boil. Reduce heat and simmer, covered for 2
minutes. Drain mushrooms; set aside to cool. In a small saucepan bring water
to a boil. Add carrots and celery; return to boil. Reduce heat and simmer
covered for 3 minutes. Add red, green peppers; cover and simmer for 3
minutes or until tender. Drain and set aside to cool. In medium bowl mix
olive oil, oregano, and salt, black pepper; let stand 10 minutes. Stir in
mushrooms, carrots, and other vegetables. Mix well. Cover and refrigerate
at least 2 hours before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chilled Cucumber Soup
Categories: Soups
Yield: 6 servings
2 md Cucumbers
1 1/2 c Unflavored Yogurt
1/2 ts Salt
1/4 ts Dried Mint Flakes
1/8 ts White Pepper
Cut 6 thin slices from the cucumber; reserve. Cut remaining cucumber into
3/4-inch chunks. Place half the cucumber chunks and 1/4 cup of the yogurt
into a blender container. Cover and blend on high speed until smooth.
Add remaining cucumber, the salt, mint, and white pepper. Cover and blend
until smooth. Add remaining yogurt; cover and blend on low speed until
smooth. Cover and refrigerate at least 1 hour. Garnish each serving with
one reserved cucumber slice.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Kas
Categories: Seafood
Yield: 4 Servings
1 lb Shrimp
3 tb Vegetable Oil
2 tb Tabasco Sauce
2 tb Apricot Preserves
1 tb Honey
1 ts Maple Syrup
1 ts Red Pepper Flakes
1 ts Black Pepper
1/4 ts Basil
1/4 ts Oregano
1/4 ts Rosemary
1 ts Garlic, minced
3 tb Lemon Juice
Peel and devein shrimp. Stir together oil, Tabasco sauce, preserves,
honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic. Stir
in shrimp. Cover and chill at least 1 hour. Drain shrimp, reserve marinade.
Thread shrimp on skewers and barbecue over medium heat. Shrimp
are done when they turn white throughout.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Potatoes Primavera
Categories: Side dishes, Vegetables
Yield: 4 servings
10 lg Mushrooms, quartered
2 md Zucchini, in 1" cubes
2 md Red Peppers, in 1" cubes
2 md Potatoes, in 1" cubes
1 md Chopped Onion
5 ts Olive Oil
Salt, to taste
Ground Pepper, to taste
Preheat oven to 425F degrees. In a large roasting pan, toss together all
ingredients except salt and pepper. Roast for 45 minutes, or until
vegetables are nicely browned and potatoes are tender, stirring
occasionally. Sprinkle with salt and pepper. Serve hot or at room
temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Watermelon Sherbet
Categories: Fruits, Desserts
Yield: 8 Servings
5 c Watermelon; seeded & cubed
3/4 c Sugar
1 tb Lemon Juice
1 Envelope Unflavored Gelatin
1/4 c Water
12 oz Evaporated Milk
Combine first 3 ingredients; cover and chill 30 minutes. Place watermelon
mixture in container of an electric blender or food processor. Top with
cover, and process until smooth; set aside. Sprinkle gelatin over water in
a small saucepan; let stand 1 minute. Cook over medium heat, stirring until
gelatin dissolves; remove from heat. Combine watermelon mixture, gelatin
and milk. Pour into freezer container of a 5-quart hand-turned or electric
freezer. Freeze mixture according to manufacturer's instructions.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spicy Shellfish Wontons
Categories: Appetizers
Yield: 4 Servings
8 oz Raw Shrimp, peeled & deveined
4 oz White Crab Meat
4 Drained Water Chestnuts,
- finely diced
1 Spring Onion, finely chopped
1 sm Green Chili, seeded and
- finely chopped
1/4 ts Grated Fresh Root Ginger
1 Egg, separated
24 Wonton Wrappers
Salt And Pepper
Cilantro Leaves, to garnish
For the dressing:
2 tb Rice vinegar
1 tb Chopped Pickled Ginger
6 tb Olive Oil
1 tb Soy Sauce
3 tb Chopped Cilantro
2 tb Diced Red Bell Peppers
Finely dice the prawns and place them in a bowl. Stir in the next 5
ingredients and the egg white. Season with salt and pepper and mix
well.
Place a wonton on a board. Put about 1 tsp of the filling just
above the center of the wrapper. With a pastry brush, moisten the
edges of the wrapper with a little of the egg yolk. Bring the bottom
of the wrapper up over the filling. Press gently to expel any air,
then seal neatly in a triangle.
For a more elaborate shape, bring the 2 side points up over the
filling, overlap the points and pinch the ends firmly together. Space
the filled wontons on a large baking sheet lined with waxed paper, so
that they do not stick together.
Half-fill a large pan with water. Bring to simmering point. Add the
filled wontons, a few at a time, and simmer for 2-3 minutes. The
wontons will float to the surface and when they are cooked and ready
to remove, the wrappers will be translucent and the filling cooked.
Remove the wontons with a large slotted spoon, drain them briefly,
then spread them on trays. Keep warm while cooking the remaining
wontons.
Make the dressing by whisking all the ingredients together in a
bowl. Divide the warm wontons among 4 serving dishes, drizzle with
the spicy dressing and serve garnished with a handful of cilantro
leaves.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spinach And Rice Soup
Categories: Soups
Yield: 4 Servings
1 1/2 lb Fresh Spinach, washed
3 tb Extra Virgin Olive Oil
1 sm Onion, finely chopped
2 Garlic Cloves, finely chopped
1 sm Fresh Red Chili, seeded and
- finely chopped
4 oz Risotto Rice
5 c Vegetable Stock
4 tb Grated Pecorino cheese
Salt And Pepper To Taste
Place the spinach in a large pan with just the water that clings
to its leaves. Add a pinch of salt. Heat until the spinach has
wilted, then removed from the heat and drain, reserving any liquid.
Either chop the spinach finely using a large knife or place in a
food processor and process briefly to achieve a fairly coarse puree.
Heat the oil in a large pan and gently cook the onion, garlic and
chili for 4-5 minutes until softened but not browned. Stir in the
risotto rice until well coated with the mixture.
Pour in the stock and reserved spinach liquid. Bring to the boil,
reduce the heat and simmer for 10 minutes.
Add the spinach, with salt and pepper to taste. Cook for 5-7
minutes more, until the rice is tender. Check the seasoning and serve
in heated soup plates or bowls, with the Percorino cheese sprinkled
over.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sichaun Chicken W/Kung Po Sauce
Categories: Main dish
Yield: 3 Servings
2 Skinless Boneless Chicken
- Breast Portions
1 Egg White
2 ts Cornstarch
1/2 ts Salt
2 tb Yellow Salted Beans
1 tb Hoisin Sauce
1 ts Light Brown Sugar
1 ts Rice Wine
1 tb Wine Vinegar
4 Garlic Cloves, crushed
2/3 c Chicken Stock
3 tb Sunflour Oil
3 Dried Chilies, chopped
1 c Roasted Cashew Nuts
Cilantro, to garnish
Cut the chicken into neat pieces. Lightly whisk the egg white in a
dish, whish in the cornstarch and salt, then add the chicken and stir
until coated.
In a bowl, mash the beans. Stir in the hoisin sauce, brown sugar,
rice wine or sherry, vinegar, garlic and stock.
Heat a wok, add the oil and stir-fry the chicken for 2 minutes
until tender. Lift out the chicken and set aside.
Heat the oil remaining in the wok and fry the chili pieces for 1
minute. Return the chicken to the wok and pour in the bean sauce
mixture. Bring to the boil, stir in the cashew nuts and heat through.
Spoon into a heated serving dish, garnish with the coriander leaves
and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Peppers With Spiced Vegetables
Categories: Vegetables, Side dish
Yield: 6 Servings
6 lg Red Or Yellow Bell Peppers
1 1/4 lb Potatoes, peeled
2 Jalapenos, seeded & chopped
1 sm Onion, chopped
5 Garlic Cloves, chopped
2 Inch Piece Fresh Root Ginger
- chopped
7 tb Peanut Oil
1 Eggplant, cut into 1/2" dice
2 ts Cumin Seeds
1 ts Kalonji Seeds
1/2 ts Ground Turmeric
1 ts Ground Coriander
1 ts Ground Toasted Cumin Seeds
2 pn Cayenne Pepper
2 tb Lemon Juice
Salt And Ground Black Pepper
2 tb Chopped Fresh Coriander
Cut the tops off the pepper and pull out the central core from
each, keeping the shells intact. Shake out any remaining seeds. Cut a
thin slice off the base of the peppers, if necessary, to make them
stand upright.
Bring a large pan of lightly salted water to the boil. Add the
peppers and cook for 5-6 minutes. Lift out and drain them upside down
in a colander.
Bring the water in the pan back to the boil, add the potatoes and
cook for 10-12 minutes, until just tender. Drain thoroughly, put on
one side to cool, then cut into 1/2 inch dice.
Put the green Chillies, onion, garlic and ginger in a food
processor or blender with 4 tb of the water and process to a puree.
Preheat the oven to 375F degrees.
Heat 3 tb of the oil in a large deep frying pan and cool the
eggplant, stirring occasionally, until browned on all sides. Remove
from the pan and set aside. Add another 2 tb of the oil to the pan
and saute the potatoes until lightly browned.Remove from the pan and
set aside.
If necessary, add another 1 tb oil to the pan, then add the cumin
and kalonji seeds. Fry briefly until the seeds darken, then add the
turmeric, coriander and ground cumin. Cook for 15 seconds. Stir in the
Chilli puree and fry, scraping the pan with a spatula, until the
mixture begins to brown. Do not let it burn.
Return the potatoes and eggplant to the pan, and season with salt,
pepper and 2 pinches cayenne. Pour in the remaining measured water
and 1 tb lemon juice. Cook, stirring, until the liquid evaporates.
Place the peppers on a baking tray and fill with the potato
mixture. Brush the pepper skins with a little oil and bake for 30-35
minutes, until cooked. Allow to cool a little, then sprinkle with a
little more lemon juice, garnish with the coriander and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sweet Hot Tropical Fruit Salad
Categories: Desserts
Yield: 6 Servings
2 tb Tamarind Paste
2 tb Hot Water
2 tb Packed Brown Sugar
1 sm Chili Pepper, halved and
- seeded
3 tb Roasted Unsalted Peanuts
1 ts Salt
1/2 Cucumber, halved lengthwise
- and sliced thin
1 Mango, cut into 1" cubes
1/4 Pineapple, cut into 1" cubes
1 Jicama, peeled and cut into
- 1" cubes
1 Asian pear, peeled and cut
- into 1" cubes
Soak the tamarind in the hot water 30 minutes. Strain, discarding
the pulp. Put the tamarind liquid into a food processor along with
the sugar, chili, peanuts, and salt. Process 30 seconds, stopping to
scrape down the sides of the bowl as necessary.
In a large bowl toss together the cucumber, mango, pineapple,
jicama, and Asian pear. Add the dressing and mix well just before
serving.
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