Wednesday, September 7, 2011

Indian Style Lamb Curry



Ingredients:

6 tbsp oil
1 med onion chopped coarsely
1 whole bulb garlic (approx 15 cloves) minced
3 tsp salt (more if desired, but start with this)
3 tsp tumeric powder (yellow curry powder)
6 tsp Masala powder (allspice)
1 bunch cilantro
fresh chilies (start with little bit, add to desired heat)
3 med potatoes, peeled and quartered
the leaves from 1 stem of curry leaves (optional)
4 cups water

Method:

You may have to find an East Indian store and show them this recipe for them to know what you need.

In a large cooking pot on medium/high heat, add the oil, and heat until oil is hot, add onions, and fry until light brown.

Stir in tumeric powder, and 30 secs later add the garlic and chilies. Mix for about 1 min, add the curry leaves (make sure no stems), and stir in the lamb.

Add the Masala powder and salt and mix. Cook covered for about 5 mins.

Add the water, then cover and cook for 20 minutes. Add the potatoes, and cook another 20 minutes covered.

Check to see if meat is cooked, potatoes are softened, and taste for salt, and chilies, and sauce has thickened.

If needed, cook longer until the desired result.

Garnish with cilantro, serve over rice (basmati is best) and that's it.

This is the basic recipe, and measurements are also approximate, if the sauce thickens too fast during cooking then add water till the desired result.

The sauce, when it's finished should be the same thickness as pancake batter, or clam chowder.

Baked Onion Dip


Ingredients:

1 cup chopped onion
1 cup shredded Cheddar cheese (white or orange)
1 cup mayonnaise

Method:

Combine all 3 ingredients in a bowl, mixing well. Place in an ovenproof casserole dish and bake at 350°F for 30 minutes.

Serve warm with crackers, Doritos, chips, etc. Recipe may be doubled

Variations: Add 1 or more of the following:

1 tablespoon onion soup mix
2 cloves finely minced garlic
1-2 finely minced chipotle or jalapeno peppers
pinch of cayenne pepper (to taste)


Apple Cheesecake


Ingredients:

Base:

1/2 pound (250 grams) butter
1/4 cup sugar
Pinch salt
1 teaspoon vanilla
1 egg, beaten
3 1/2 cups flour

Cheese Mixture:

1/2 pound (250 grams) cream cheese
1 cup sugar
4 eggs
1/4 cup whipping cream
1 cup sour cream
8 - 10 Cortland or Spy apples, peeled, thinly sliced
Cinammon sugar

Method:

To make pastry, blend butter, sugar, salt and vanilla then egg and flour to form a soft dough. Refrigerate 30 minutes then pat over bottom and up sides of a 10-inch springform pan. Chill.

To make cheese mixture, cream cheese with sugar, eggs, whipping cream and sour cream.

Peel and slice apples and arrange in prepared shell. Apple layers should extend almost to top of pastry. Pour cheese mixture over. Sprinkle with cinnamon sugar.

Place on baking sheet and bake in a 350°F oven until golden brown on top and cheese mixture is set, about 1 1/4 to 1 1/2 hours. Refrigerate overnight before serving.

Makes 12-16 servings


Monday, September 5, 2011

How to make Buttermilk Biscuits at home














Ingredients:
2 c. sifted flour (bread flour is best)
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. sugar
1/3 c. Crisco
1 c. buttermilk

Method:

Sift together dry ingredients. Cut in the shortening with a fork or pastry blender, it will be coarse crumbs. Add buttermilk all at once and stir until the dough follows the fork around the bowl. Turn out and knead only 5 to 6 times. (Too much handling makes them tough.) Roll to about 1/2 inch thick. Cut with round cookie cutter or glass (cup) dipped in flour. Place in greased pan. Brush gently with melted butter. Bake at 375 to 400 degrees for 10 to 12 minutes. When baked, brush again with melted butter

How to make your own Barbecue Sauce

Ingredients:

1 cup ketchup
1 small bay leaf
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1 teaspoon mustard
1 tablespoon grated horseradish
1/4 teaspoon red pepper
1/4 teaspoon celery seed
4 cloves garlic

Method:

In saucepan combine all ingredients. Simmer gently for fifteen minutes, stirring often.

CHOCOLATE COVERED MARSHMALLOW BROWNIES
































Ingredients:
1 box brownie mix
1 c. chopped pecans
15 (approx.) lg. marshmallows
1 lb. milk chocolate
Method:
I use either the milk chocolate blocks of candy or 2 (8 ounce) bars of Hershey's milk chocolate candy.

Make cake-like brownies as per recipe on brownie box. Bake for about 25 minutes (until brownies are almost done), remove from oven to add the marshmallows, then put back in oven until the marshmallows soften so you can spread over the brownies.

While the marshmallow-covered brownies are cooling, melt the chocolate candy very slow, stirring almost constantly to keep from burning. When the candy has completely melted, pour over the marshmallows. After the candy has hardened, cut into squares for your delicious chocolate-covered marshmallow brownies.


WHOLE MEAL CHICKEN SALAD







Ingredients:

2 to 3 cups chicken breast, cooked
1 (15 oz.) can chunk pineapple, drained
1 (11 oz.) can mandarin orange sections, drained
1/2 c. sliced pitted ripe olives
1/2 c. chopped sweet green pepper
2 tbsp. grated onion
1 c. chopped celery
1 c. mayonnaise
1 tbsp. prepared mustard
1 (5 oz.) can chow mein noodles
Chopped pecans, (optional)

Method:

Simmer (don't boil) boneless, skinless chicken breast in a little chicken broth or water for 20 minutes or until chicken is cooked and tender. Alternatively, leftover chicken may be put to good use in this dish.

In a large bowl combine chicken, pineapple, celery, oranges, olives, bell pepper, and onion. Blend mayonnaise and mustard. Toss gently with chicken. Cover and chill for several hours.

Just prior to serving, stir in chow mein noodles.

Arrange salad on a lettuce-lined salad plate.

Serve with crackers or crust bread.

This salad is a good candidate for serving in hollowed-out artisan bread rounds.

Welcome!

Welcome to Tasty Food Inc.

The ultimate blog for recipes!

I will try my best to keep the blog updated. Please post your comments and suggestions to motivate me and keep the blog alive.

Hope to see a good response

Thanks & Regards