A.K.A. Spicy Mushrooms With Ginger And Chilies
3 Tablespoons Peanut Oil
1 Cup Chopped Onion
1 Tablespoon Chopped Fresh Ginger
2 Teaspoons Finely Choppped Garlic
2 Hot Green Chilies — minced
1/4 Teaspoon Tumeric
1 1/2 Pounds Mushrooms, Cleaned And — cut into 1 inch pieces
1/2 Teaspoon Coarse Salt — or to taste
1 Teaspoon Roasted Cumin Seeds — crushed
2 Tablespoons Chopped Fresh Corianer — for garnish
1. Measure the spices and place them right next to the stove in separate piles. Heat the oil in a kadhai, wok, or large frying pan over medium-high heat for 3 mintes. Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more minutes.
2. Add the tumeric, mushrooms, and salt. Cook, turning them, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes). Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and contuinue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes). Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander
1 1/2 cups sugar
1 egg
2 1/2 cups sour cream
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Heat oven to 350º. Mix sugar, egg and sour cream in large bowl with
spoon. Stir in flour, baking soda and salt.
Spoon dough by rounded teaspoonfuls onto lightly floured surface; roll
in flour to coat. Shape into rope, 7 to 8 inches long. Form each rope
into figure 8, tucking ends under, on ungreased cookie sheet. Bake 12
to 15 minutes or until light golden brown. Immediately remove from
cookie sheet to wire rack.
2 teaspoons Olive oil
2 Boneless chicken breasts — cut into strips
2 tablespoons Chili sauce
1 Jalapeno pepper — seeded and
4 Eight inch flour tortillas
1 cup Shredded Cheddar cheese
4 teaspoons Canola oil or plain — vegetable oil
Preheat the Calphalon Solo Griddle on medium heat on top of the stove.
Add the olive oil to the hot pan. Place the chicken strips, chili sauce
and jalapeno pepper in the pan and saute until cooked through, approx.
3-5 minutes. Remove and reserve.
Wipe the pan clean.
Place the chicken mixture on one half of each of the 4 flour tortillas.
Sprinkle with cheese and fold over to form a half circle.
Again, preheat the Calphalon Solo Griddle on medium. Oil the cooking
surface with one tsp. Canola oil. Place a filled tortilla on the
cooking surface. Cook until light brown. Turn. Repeat with the other
three tortillas. Slice each tortilla into three wedges and serve with
salsa and black beans.
Serves 4
1 C. sour cream light is okay
1 Tbls. flour
1 envelope chicken gravy mix .87 to 1.2 oz.
1 C. water
1 pound boneless skinless chicken breasts cut 1 inch pieces
1 bag frozen stew vegetables-16 oz. thawed
1 jar sliced mushrooms 4 oz. drained
1 C. frozen green peas thawed
1 1/2 C. Bisquick baking mix
4 green onions chopped
1/2 C. milk
Mix sour cream, flour, gravy mix and water in 3 1/2 to 4 quart crock pot until smooth. Stir in chicken, stew vegetables, and mushrooms. Cover, cook on low for 4 hours until chicken is tender and sauce is thickened. Stir in peas, baking mix and onions together. Stir in milk just until moistened. Drop dough by rounded Tbls.fuls onto chicken vegetable mixture. Cover and cook on high setting 45 to 50 minutes or until toothpick stuck in center of dumplings comes out clean.
1 C. chopped dates
1/2 C. raisins
1/2 C. chopped prunes
1 C. water
1/2 C. margarine, cut into pats
2 eggs, beaten
1 tsp. vanilla extract
1 C. all purpose flour
1 tsp. baking soda
1/2 C. chopped nuts
In a saucepan, combine dates, raisins, prunes, and water. Bring to a boil; boil 5 minutes. Stir in margarine and salt. Set aside to cool. Add remaining ingredients to fruit; stir just until dry ingredients are moistened. Spoon into greased mini muffin pans. Bake at 350 degrees F. for 15 minutes, or bake in 11 by 7 by 2 inch baking pan for 30 minutes.
1 Tbsp. vegetable oil
2 medium onions, chopped
1 large slice white bread
1 C. milk
2 lb. ground beef or lamb
salt and freshly ground pepper to taste
3 tsp. curry powder, or to taste
1 Tbsp. brown sugar
juice of 1 lemon
1/4 C. chopped almonds, plus more for garnish
1/4 C. golden raisins
1/2 C. chopped Granny Smith or other tart apple
3 eggs
3 bay leaves
1 medium onion, sliced and separated into rings for garnish
Heat the oil in a sauté pan over moderate heat and sauté the chopped onions until tender but not brown, about 5 minutes. Reserve. Soak the milk in the bread. Squeeze the milk from the bread and reserve both the bread and the milk. Combine the onions, bread, meat, salt, pepper, curry powder, brown sugar, lemon juice, chopped almonds, raisins, apple, and 1 egg in a large bowl, mixing well with your hands. Place the meat mixture in a greased 3~quart casserole or baking dish and bake uncovered in a preheated 250° oven for 30 minutes. Mix together the 2 remaining eggs, the reserved milk, and the bay leaves and pour over the meat mixture. Decorate with onion rings and extra almonds. Raise the oven temperature to 350°and bake an additional 45 minutes. Serves 4 to 6.
1/2 C. chopped onion
1/4 C. chopped green pepper
1 Tbls. butter
2 lb. ground beef
1 C. (8 oz.) tomato sauce
2 eggs, beaten
4 oz. Cheddar, grated
1 C. soft bread crumbs
1/4 tsp. thyme
1 tsp. salt
1/2 tsp. pepper
Saute onion and green pepper in butter until onion is soft. Remove from heat and mix with other ingredients, blending well. Shape into loaf and place in 10 x 14 inch baking pan, or pack into large greased loaf pan. Bake at 350 degrees for 1 hour. Serves 8~10.
1 C. chicken breasts, skinned, boned, cut into cubes
1 C. chicken seasoning
1/2 tsp. paprika
1 tsp. ginger root, minced
2 Tbls. toasted sesame seeds
1/2 C. onion, chopped
5 Tbls. orange juice concentrate
1/4 C. water
1 pound broccoli, coarsely chopped
1 lemon
Combine all ingredients, except broccoli and lemon, in bowl. Cover and marinated for at least 30 minutes. Heat wok or skillet over medium high heat. Stir fry chicken mixture and broccoli for 15 minutes, or until broccoli is just tender. Do not overcook. Serve with fresh lemon wedges.
4 carrots -cut into small chunks
1 teaspoon salt
1 cup vinegar
1 cup water
1/2 cup vegetable oil
3 onions — sliced
6 cloves garlic
1 can jalapeno — slices
2 large jicama — peeled
-peel and slice
1/2 cup vegetable oil
3 bay leaves
2 teaspoons oregano
Cook carrots in salted water until tender. Drain and cool. In a large pan combine the vinegar, water, oil, onions, garlic and salt and cook until onions are tender.
Add oregano and bay leaves. Boil and let cool. Add jalapenos, carrots and jicamass; let sit for several hours. Store in refrigerator. Serve as a salad or an appetizer with crackers.
1 cup butter or margarine
1/2 cup powdered sugar
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon grated lime peel
1/2 teaspoon vanilla
Granulated sugar
Key Lime Glaze — (recipe follows):
KEY LIME GLAZE
1/2 cup powdered sugar
2 teaspoons grated lime peel
4 teaspoons Key lime or regular lime juice
Heat oven to 350º. Beat butter and powdered sugar in large bowl with
electric mixer on medium speed until light and fluffy, or mix with
spoon. Stir in flour, cornstarch, lime peel and vanilla until well blended.
Shape dough into 1-inch balls. Place about 2 inches apart on
ungreased cookie sheet. Press bottom of glass into dough to grease,
then dip into granulated sugar; press on shaped dough until 1/4 inch
thick. Bake 9 to 11 minutes or until edges are light golden brown.
Remove from cookie sheet to wire rack. Cool completely. Brush with
Key Lime Glaze.
KEY LIME GLAZE:
Mix all ingredients until smooth.